Green Asparagus Tart Puff (Print View)

Crisp tart with tender green asparagus, creamy cheeses, and flaky puff pastry, perfect for spring meals.

# What You'll Need:

→ Vegetables

01 - 1 bunch (approximately 14 ounces) green asparagus, woody ends trimmed
02 - 2 spring onions, thinly sliced

→ Dairy

03 - 3.5 ounces crème fraîche or sour cream
04 - 2.5 ounces soft goat cheese or cream cheese
05 - 1.75 ounces grated parmesan cheese
06 - 1 large egg

→ Pantry

07 - 1 sheet (approximately 9 ounces) ready-rolled puff pastry, thawed if frozen
08 - 1 tablespoon olive oil
09 - 1 teaspoon lemon zest
10 - Salt and pepper, to taste

→ Garnish

11 - Fresh herbs (chives, parsley, or dill)
12 - Lemon wedges

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the puff pastry onto the prepared baking sheet. Score a 0.5-inch border around the edges, being careful not to cut all the way through. Prick the pastry inside the border with a fork.
03 - In a bowl, mix crème fraîche, goat cheese, egg, parmesan, lemon zest, salt, and pepper until smooth and well combined.
04 - Spread the cheese mixture evenly over the pastry, keeping within the scored border to ensure proper rising.
05 - Arrange the asparagus spears and spring onions on top of the filling. Brush asparagus lightly with olive oil and season with additional salt and pepper.
06 - Bake in the center of the oven for 22 to 25 minutes, until the pastry is golden and crisp, and the asparagus is tender.
07 - Remove from the oven and let cool for 5 minutes. Garnish with fresh herbs and serve with lemon wedges if desired.

# Insider Tips:

01 -
  • The golden puff pastry creates this incredible flaky contrast against the tender asparagus that feels fancy but comes together in under an hour
  • That creamy lemon zested cheese underneath makes everything taste bright and fresh without overwhelming the delicate spring flavor
02 -
  • Never skip the scoring step on your puff pastry or you will end up with a puffed up mess instead of that neat raised border
  • Room temperature filling spreads so much more evenly and prevents your pastry from getting soggy
03 -
  • If your pastry starts to get too brown before the asparagus is tender, loosely tent with foil for the last 5 minutes
  • Let the tart cool for at least 5 minutes before slicing, this helps the filling set and makes cleaner cuts

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